Food + Drinks
How to Make the Best French Onion Soup
Update the classic dish with this six-ingredient recipe.
November 2009 Issue
Where to Find the Tastiest Updated Versions
1. New York City
Chris Santos fuses the in-a-crock classic with a Shanghai specialty, encasing hearty, caramelized-onion-laden beef broth in dumpling wrappers and melting Gruyère on top. 99 Stanton St., 212-995-0099; thestantonsocial.com
2. Boston
Only after she cooks onions for five hours does Barbara Lynch add house-made beef stock, braised oxtail, and a Comté-coated baguette slice (in place of those standard croutons). 552 Tremont St., 617-423-4800; thebutchershopboston.com
3. Sonoma County, CA
Instead of finishing his recipe with heavy melted cheese, Jesse Mallgren reaches for Parmesan froth, which he uses to hide the soft-boiled egg lurking underneath. 1001 Westside Rd., Healdsburg, CA, 707-433-4231; madronamanor.com
Forget cooking onions for hours. With this recipe from the newly translated French culinary bible I Know How to Cook (Phaidon, $45), you'll be hunched over a steaming bowl of goodness in about half an hour.
Makes six servings
Ingredients
- 4 tablespoons butter
- 1 1/4 cups onions, finely chopped
- 1/2 cup flour
- 6 1/3 cups any stock, hot
- salt and pepper
- 6 slices bread
- Gruyère cheese, grated
Preparation
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Melt the butter in a large saucepan.
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Add the onions and cook over low heat, stirring occasionally, for 10 minutes until golden brown.
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Sprinkle with the flour and cook, stirring constantly, for a few minutes until browned.
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Pour in the stock and simmer for 10 minutes.
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Season with salt and pepper.
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Place the bread in a heatproof tureen, strain the soup to remove the onion (if you so desire), and pour it over the bread.
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Sprinkle with cheese and brown for 10 minutes in an oven preheated to 475 degrees.
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